Kamo Nabe (Duck Hot Pot)
Rich and profound flavors of wild duck

About Kamo Nabe (Duck Hot Pot)
Kamo Nabe (鴨鍋, Duck Hot Pot) is a traditional dish that showcases the exceptional taste of wild duck, a specialty of Ishikawa Prefecture, which has long been one of Japan’s major wintering grounds for ducks.
Around the Katano Kamoike pond in Kaga City, a unique hunting method called “Saka-ami hunting” has been practiced for over 300 years since the Genroku era of the Edo period. Originally started as winter training for samurai in Daishoji Domain, this hunting technique is still preserved today.
The prime “Saka-ami Ducks” are caught during the limited hunting season from November 15 to February 15, with around only 200 ducks captured annually. These ducks are hunted at dusk as they fly from the pond to nearby rice fields in search of food. This unique timing minimizes internal spoilage and ensures the duck can be served fresh and odor-free.
Unlike ducks hunted with firearms, the Saka-ami Ducks are uninjured, producing meat without gamey flavors. Their fat carries a delicate sweetness, and the meat boasts an unmatched wild depth that farmed ducks lack. Thanks to this, Saka-ami Ducks offer a fine balance of tender meat and flavorful fat, preserving the authentic taste of these exceptional wild birds.
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Regional cuisine of Ishikawa region
Japanese Cuisine - Nabe dish
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